Stuffed tandoori squid
Ingredients
Metric
Imperial
- 16 baby squid, cleaned and prepped
- 300g of tilapia, roughly chopped
- 200g of crab meat
- 200g of king prawns, roughly chopped
- 100g of green mango, finely chopped
- 1 tsp black mustard seeds
- 10 curry leaves
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 1 tsp turmeric
- 5g of red chilli powder
- 10g of deggi mirch, (a mixed Indian chilli powder)
- 50g of coconut milk powder
- vegetable oil, for cooking
- salt, to taste
Marinade
- 1 tsp black mustard seeds
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 2 tsp turmeric
- 100g of Greek yoghurt
Mango salsa
- 50g of mango chutney
- 20g of coriander, finely chopped
- 20g of mint, finely chopped
- 15g of red chillies, finely chopped
SAVE RECIPE
Method
1
Heat a splash of vegetable oil in a saucepan over a medium heat. Add the mustard seeds and curry leaves – once they begin to crackle, add the turmeric powder and cook for 1 minute
- vegetable oil, for cooking
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 tsp turmeric
2
Add the tilapia, prawns and crab meat and cook for 2 minutes, then stir in the red chilli powder, deggi mirch powder, ginger, mango and green chillies. Sprinkle with a pinch of salt and cook, stirring occasionally, for 8 minutes over a low heat
- 300g of tilapia, roughly chopped
- 200g of king prawns, roughly chopped
- 200g of crab meat
- 5g of red chilli powder
- 10g of deggi mirch, (a mixed Indian chilli powder)
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- salt, to taste
- 100g of green mango, finely chopped
3
Once the fish is cooked, stir in the coconut milk powder, cook for a final 2 minutes then set aside to cool
- 50g of coconut milk powder
4
While the stuffing cools, prepare the marinade. Fry the mustard seeds, ginger, chilli and turmeric for 1 minute in a splash of oil, then mix into the Greek yoghurt with a pinch of salt
- 1 tsp black mustard seeds
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 2 tsp turmeric
- 100g of Greek yoghurt
5
Make the mango salsa by mixing together all the ingredients in a bowl
- 50g of mango chutney
- 20g of coriander, finely chopped
- 20g of mint, finely chopped
- 15g of red chillies, finely chopped
6
Once the stuffing has cooled to room temperature, stuff the baby squids with the mixture, packing it in tightly. Coat the stuffed squid with the marinade and leave in the fridge for at least 30 minutes
- 16 baby squid, cleaned and prepped
7
To cook the squid, thread them onto skewers. Preheat an oven to as high as it will go, then cook the squid for 8 minutes until tender throughout and very lightly charred. Serve with the mango salsa
First published in 2020
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